Process of making artificial milk



Patented Nov. 20,

UNITED STAT-E v 1,474,s43 PATENT OFFICE.

CHARLES E. NORTH, OF MONTCLAIR, JERSEY. ASSIGNOR TO THE MILK OIL COR- PORATION,'A'CORPORATION OF DELAWARI PROCESS OF MAKING ARTIFICIAL MILK.

No Drawing.

To all wlwm it'mag concern:

Be it known that I, CHARLES E. .LTORTII, a citizen of the United States of America, residing at Montclair, in the county of Essex and State of New Jersey, have invented certain new and useful Improvements in Processes of Making Artificial Milk. of which the following'is a full, clear, and

' exact description.

At the present time, as is well known, it is customary for milk dealers to bottle the milk served to customers for hygienic reasons, and this custom is practically-universal. The commercial value of themilk is dependent upon the amount of cream which rises in the jars or bottles when they are permitted to stand and this is considered by the public and consumers generally as f the crucial test of'the quality of the milk,

the purchaser always looking for the cream line.

Recent advances in the art of preserving.

there is a tendency to form a hard plug as.

it is called at the top. This has practically precluded the making of artificial milk and its distribution to customersin bottles or jars in the manner followed with fresh milk and is the only reason for its nonproduction as the artificially produced milk may be just as sweet, pure and wholesome as any other. i

. It has long beenknown that if cold fresh "milk or cream be sufiiciently stirred 01' agitated the rising of the fat particles to the surface will be prevented or impeded, so that such stirring is carefully avoided in milk distributed in glass 'jars or bottles in order not to impair its commercial value by its failure to develop the cream line which the consumers have learned to look for as an indication'of the amount of cream which the milk contains. t v

In the case of artificially produced cream the characteristic Application filed J iily 14, 1522. Serial No. 575,055.

the same conditions exist as with the fresh milk. Unless the cream at, a temperature of 40 F. or lower be stirred or agitated for a long period, about an hour or more, there will form. on a body of it confinedin a bottle or'jar a plug of hard fat with sometimes a layer 0t yellow oil on the surface. \Vh en properly agitated, however. the fat particles will not rise to the surface even after standing for twenty-four hours and will not form. ll hat is true of artificiallyproduced cream is true also of artificially.

. produced milk .but dealers do not stir or agitate such milk toprevent the formation of the plug, of hard fat and oil because the avoidance of this, means the absenceof the cream line and this impairs the-com mercial value of the product'in" the eyes of consumers.

I have sought to remedy and remove this objection to artificially produced milk and I have discovered the process of produe ing such milk which forms the subject of my present application for Letters Patent,

and by which I am now able to produce artificial milk which exhibits all of the essential characteristics otnatural fresh milk, in that the cream rises to the top and forms a well defined cream line, the position of which depends upon the pmportion of the plug of hard fat and oil milk oil'which is' used in itsxhanufacture.

In carrying out this. my invention, I pro-. ceed as follows-+1 first produce artificially cream following the known method of emulsifying milk fat or milk oil with water and skim milkpowder or milk fat with ordinary skim milk using proportions of these ingredients which produce cream containing butter fat in the percentage found in ordinary commercial cream. This cream is then chilled to 'a temperature of 40 F. or less and agitated slowly, as by a revolving coil in a tank, or by the paddles commonly used for the agitation of condensed milk'or cream.

This stirring or agitation should be .con tinued for an hour or even longer until the cream reaches a condition in whicluon standing, the fat will not-rise to form a hard plug or layerof oil on the surface.

v I next produce artificial skim milk by dissolving soluble dried skim milk powder in water or if it be at hand I may use natural skim milk. This product is then chilled to temperature of 40 F. or less.

' 30 :What I claim as iny invention is-- I {The third step.,'ih-'the processkis to combine the artificial and-agitated cream with the artificia1ly p'roducedornatural' skim milkin ipropoiftions 'to produce a' milk containing fifthe amQunt-of butter fat colmmonly found in naturalcomr'riercial'milk' For this purpose the "crean fis 'addedtothe skim milk in' any" I Isuita'ble tank or vat and the mixture thengently stirred or imitated;byafrevolving coil l- 'IU' Youghly mixed'JtyCa're should be. taken that this agitation is not so prolonged nor sogvi'o lent "as to prevent the cream from rising in the ordinary and natural-way to tlie'to'p of products is momentarily only? the agitation.

being sufiicientflmerely to-produce a uniform viir ture.-which-"should: be aceomplished' in a minute or two he bottledor canned in the usual way. If

v permitted' to stand the creamwill'rise to the or paddles. until the two pro'duots are thOr-- the-mixture In' fact; the. mixing of the two This mixture of --t0p naturally and no plug;- of hard fat will -bej formedagd no. oil will riseio -the-'s urface. Thus, artificial; milk practically 'undi'stin-.

guishable from fresh natural. milk,' mayzhe produced-and imarketfedirt-thei customary manner which under man circumstances-is Y -In tesiimony' whereof -I hereto'afiix my signature.

a amostiimpo'rtant and desirable thing.

-1..'f1The proc'ess'h-ere'in described-of producing milk artificially, whichfconsists. in emulcream] an d milk may then .sifyingbutter-fatj or milk oil, water-and skimmilk powder to'producecreamagitatr Y mg the same until it is brought to .a condi-i tion in which no plugof hard fat forms thereon on standing and then, mixingzthe agitated cream with skim milk.

ing milk artificially, which consists in emulsifying butter fat or milk oil, water and dried skim milk powder to produce icream,- agitating or. stir ing the same until it is ,4

broughtto a con ition in whichnoplug-of hard at forms thereon on standing, mixing 2, The process herein described ofproducwater and d'ried skim milk powder and comf hining and mixing theitwo products. 3. The process herein de'scribed'.ofprddu'cing milkartificially, which consists, in 'emulsifymg'hutter l-fat'ormilk oil, water and skim milk powder, to .produceqcream', chilling the same to'a temperature of about 40 F agitating the chilled product until -it is'brought to a condition in which'no plug of hard fat formsthereon, on standing, sephillin z the same to a like temperature and thoroughly mixing the same withthe agljnitely mixing waterand skimmilk powder,

fated cream in proportions to .form milk 'havingthe butter fat content desired.

V CHARLESE. Noam." 

